Description
Classic Lobster Newburg is the epitome of luxury in seafood dishes. Combining succulent lobster meat with a rich, creamy sauce made from eggs, cream, and a unique blend of seasonings, it’s perfect for special occasions or an indulgent treat.
Ingredients
1 ½ pounds lobster meat (cooked, can be fresh or frozen)
4 tablespoons unsalted butter
½ cup finely chopped onion
1 cup sliced mushrooms
¼ cup all-purpose flour
2 cups lobster stock (or chicken stock)
1 cup heavy cream
2 egg yolks
1 teaspoon Worcestershire sauce
½ teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- If using whole lobsters, cook them by boiling them in salted water for about 8-10 minutes. Remove the meat from the shells and chop it into bite-sized pieces.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and sliced mushrooms, sautéing until the onions become translucent.
- Sprinkle the flour over the onion and mushroom mixture, stirring continuously for 2-3 minutes to create a roux. This will help thicken your sauce.
- Gradually pour in the lobster stock while whisking to avoid lumps. Continue to whisk until the mixture is smooth and begins to thicken.
- Reduce the heat to low and add the heavy cream, stirring until well combined.
- In a separate bowl, whisk together the egg yolks and a few tablespoons of the hot sauce to temper them. Slowly mix this back into the skillet, stirring continuously to avoid scrambling the eggs.
- Add the Worcestershire sauce, paprika, salt, and pepper. Stir thoroughly to combine, allowing the sauce to simmer gently for about 5 minutes.
- Gently fold in the cooked lobster meat and allow it to warm through, which should only take a few minutes.
- Taste and adjust seasoning if needed. Remove from heat once the lobster is heated and the sauce is rich and creamy.
- Serve immediately, garnished with freshly chopped parsley.
Notes
If using frozen lobster meat, be sure to thaw it completely before using.
If you don’t have lobster stock, chicken or vegetable stock can be used as an alternative.
For a richer sauce, you can use half-and-half instead of heavy cream, though the sauce may be less thick and creamy.
This dish pairs beautifully with crusty bread, roasted vegetables, or a light salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the sauce may separate when reheated.
- Prep Time: 15 minutes
- Cook Time: 25-35 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 200mg
